1. In a large pot made for sauces, or a Dutch Oven, melt 4 tablespoons of butter over medium heat. Brown the chicken pieces until nicely colored and cooked through (about 7-8 minutes). Remove chicken to a large bowl and set aside. 2. In the same pot, add the rest of the butter and melt. Sauté the peppers and onions until the onions become translucent. Add in the garlic and sauté for 1 minute longer. Add the flour to create a roux. 3. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower the heat and simmer until the mixture thickens, about 5 minutes. 4. Crush the canned tomatoes by hand and add to the pot, using all of the liquid. Turn the heat back up to medium-high. Add in the beer, green chiles, cumin, coriander, cayenne, chili powder, onion powder, red pepper flakes, cinnamon, and soy sauce. Bring to a boil. 5. Once chili has come to a boil, reduce the heat to low. Add the chicken back in and cover. Simmer for one hour. 6. After one hour, turn off flame and taste; adjust the seasonings, if needed, with salt and pepper. 7. Garnish wish chopped scallions, pickled jalapenos, shredded cheddar-jack cheese, and corn chips. ---------------------------------------------------------------------------
Nutrition
Ingredients
